Roasted apple, potato, & onion soup
I got this recipe out of my Martha Stewart Living cookbook. The second I read the title of it I knew I had to try it. My kids, however, could not be convinced to try it. It was really quite good, I saved the left overs and plan on having it for lunch in the next day or two.
1 tbsp whole fennel seeds, toasted
1 lb white onions, quartered
3 lg Yukon gold potatoees, peeled & quartered
3 tart apples, such as Fuji or Granny Smith
1 tbsp plus 1 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp kosher salt, plus more for seasoning
1/4 tsp freshly ground pepper
3 1/2 to 4 c chicken broth, skimmed of fat
3 sprigs fresh tarragon
Transfer the seeds to a spice mill, and grind into a fine powder. Reserve 1 1/2 tsp of the ground fennel.
Preheat the oven to 450, arrange onions & potatoes in a large roasting pan. Core 2 apples (skin on) and add to the pan.
Drizzle with 1 tbsp olive oil, sprinkle with cumin, ground fennel, 1/2 tsp salt, & pepper. Roast 25 minutes.
Remove apples from pan & let cool. Meanwhile, turn the vegetables over and continue to roast until the onions are tender when pierced with the tip of a knife - 25 to 40 minutes.
Remove 2 potato and 2 onion quarters, cut into bite-sized chunks, & reserve. Transfer remainder to a food processor. Add 1/2 c stock to the pan, place over medium heat, and scrape up any brown bits with a spoon. Add warm liquid to food processor.
Add 1 1/2 c stock to the processor, puree until smooth, then transfer to a stockpot. Remove peel from cooked apples and discard. Add the apple flesh to the processor, 1 1/2 c of the stock, and puree until smooth. Transfer to the stockpot, stir, & warm over medium heat.
If the soup is too thick, add the remaining 1/2 c of stock. Season with salt & pepper.
Peel & core the remaining apple, cut into 1/2-inch chunks, heat the remaining tsp of oil in a skillet over medium-high heat. Add the apples and cook until crisp and golden brown - about 10 minutes.
To serve, add the apple, potato, & onion chunks; warm over medium heat. Season with salt & pepper. Sprinkle with tarragon sprigs.
1 tbsp whole fennel seeds, toasted
1 lb white onions, quartered
3 lg Yukon gold potatoees, peeled & quartered
3 tart apples, such as Fuji or Granny Smith
1 tbsp plus 1 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp kosher salt, plus more for seasoning
1/4 tsp freshly ground pepper
3 1/2 to 4 c chicken broth, skimmed of fat
3 sprigs fresh tarragon
Transfer the seeds to a spice mill, and grind into a fine powder. Reserve 1 1/2 tsp of the ground fennel.
Preheat the oven to 450, arrange onions & potatoes in a large roasting pan. Core 2 apples (skin on) and add to the pan.
Drizzle with 1 tbsp olive oil, sprinkle with cumin, ground fennel, 1/2 tsp salt, & pepper. Roast 25 minutes.
Remove apples from pan & let cool. Meanwhile, turn the vegetables over and continue to roast until the onions are tender when pierced with the tip of a knife - 25 to 40 minutes.
Remove 2 potato and 2 onion quarters, cut into bite-sized chunks, & reserve. Transfer remainder to a food processor. Add 1/2 c stock to the pan, place over medium heat, and scrape up any brown bits with a spoon. Add warm liquid to food processor.
Add 1 1/2 c stock to the processor, puree until smooth, then transfer to a stockpot. Remove peel from cooked apples and discard. Add the apple flesh to the processor, 1 1/2 c of the stock, and puree until smooth. Transfer to the stockpot, stir, & warm over medium heat.
If the soup is too thick, add the remaining 1/2 c of stock. Season with salt & pepper.
Peel & core the remaining apple, cut into 1/2-inch chunks, heat the remaining tsp of oil in a skillet over medium-high heat. Add the apples and cook until crisp and golden brown - about 10 minutes.
To serve, add the apple, potato, & onion chunks; warm over medium heat. Season with salt & pepper. Sprinkle with tarragon sprigs.
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